Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in 2 different containers of standing water with a temperature range of 81-121°F. **Repeat Violation** **Warning**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no proof of parasite destruction for the conch salad that is served raw . **Repeat Violation** **Warning**
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed 2 cans of roach spray on a shelf under a prep table . **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed fried chicken at 65°F in the steam table, that is not turned, on on the cooks line. The chicken was put in the walk-in cooler. macaroni and cheese at 65-102°F in a turned off steam table on the cooks line. . This was also moved to the walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed rice in hot hold in a warmer at 118-130°F. **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice dated 3/23/17, stew gravy dated 1/22/17 , Johnny cakes dated 11/31/16 , grits dated 4/1/17 and steam gravy dated 3/31/17 in the walk-in cooler. **Warning**
High Priority - Roach activity present as evidenced by live roaches found. 1 on the kitchen floor on the cooks line. 1 under the top of a prep table near the 3 compartment sink. 1 on the wall next to shelving used for storing clean . 2 in a crack under the wooden top of a prep table in the kitchen. **Repeat Violation** **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.